NO PHOTO
Ingredients
Servings
- chicken wingette36
- balsamic vinegar1 cup
- rosemary, finely chopped3 sprig
- salt2 tbsp
- black pepper1 tbsp
- cayenne pepper1 1/2 tbsp
- paprika1/4 cup
- garlic powder1 tbsp
- cornmeal, as needed
- vegetable oil, for deep frying
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 3 steps
Place chicken in a zip-top plastic bag. Combine remaining ingredients except for oil and cornmeal and refrigerate overnight.
Heat oil to 350°F. Meanwhile, dredge chicken in cornmeal. Fry in batches for 12 minutes. Drain on a cooling rack.
Rest 5 minutes and serve.